Panzanella is a Tuscan recipe, originally made from day old bread and tomatoes.
I like to change it up according to what I have on hand, what's fresh in the market, or what is ripe in my vegetable garden.
There are many variations, I suggest you do an internet seach to find a recipe that sounds appealing to you.
One of my favorites is from the Barefoot Contessa, Ina Garten.
This time, I did not have cucumber so instead seasoned and grilled some zucchini chunks on a hot stovetop grill. While the grill was heated up I decided to toss the bread chunks lightly in oil and grill them as well, to crisp. I kept them warm in the oven while preparing the remainder of the salad.
I added some pitted Niçoise olives (I prefer Kalamatas in this salad, but using what I had on hand...)
I also tossed in some cubes of Feta cheese, marinated artichoke hearts are also a nice addition. No basil in the garden yet, so I put in plenty of flat leaf Italian parsley.
It's a versatile recipe, and really welcome on a hot day when cooking might be the last thing on your mind.
If you'd like the Barefoot Contessa's recipe, it can be found at the Food Network Site.
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
I have cataloged some of the recipes in a printable format on my recipe blog, Once Upon a Plate ~ the recipes. Please LEFT-MOUSE click HEREif you would like to see what is available there.
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